I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine.
Here’s what I gathered to make 12 pancakes (3” in diameter):
- 2 large eggs
- 3 tablespoons full fat coconut milk
- ½ mashed ripe banana (about 2 tablespoons)
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1½ tablespoons of Bob’s Red Mill organic coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 small pinch of salt
- ghee or coconut oil (for frying)
Here’s how I made the pancakes:
I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.
Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)…
…before whisking together the dry and wet ingredients just before cooking.
I heated a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.
As soon as bubbles formed on the surface (about 1½ minutes)…
…I flipped the flapjack over and let it cook for another 30 seconds or so on the other side.
Repeat until done with the batter and enjoy!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my new cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
Hubby was experimenting in the kitchen and he came up with a recipe for super simple savory coconut flour and egg pancakes. I have to admit that I was pretty dubious when he started throwing everything together, but the pancakes ended up tender and tasty!
Here’s what he gathered to make two 8-inch pancakes:
- 3 eggs
- 2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
- Kosher salt
- 1 tablespoon of butter
Here’s how he made them:
He grabbed three pastured eggs out of the fridge…
…measured out the flour…
…and beat them together with a pinch of salt.
Then, he melted ½ tablespoon of butter over medium heat and poured in half the batter.
After about 2 minutes, he flipped it over…
…and cooked it for another minute or so to finish it off.
He repeated the same steps with the rest of the batter to make another flapjack.
The pancakes tasted pretty good plain, with a springy texture and just a hint of coconut…
…but he opted to top it with leftover slow cooker pork pot roast and sliced avocado.
Super-simple and tasty. Next time, I might add a little baking powder to lighten them up a bit more, but they were yummy without it.